The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Miso salmon with ginger greens
Our white miso brings a mellow umami to salmon, making it the perfect glaze for our grilled fillets. Served up with stir-fried spring onions, mangetout and pak choi – zhuzhed up with ginger, coriander and lime – and a pile of fluffy rice, it’s the savoury supper solution you’ve been searching for!
SWK: High protein
Plants 3
Serving size
Ingredients
- 2 skinless salmon fillets (Fish)
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 140g basmati rice
- 160g mangetout
- 4 spring onion
- 1 pak choi
- 8cm fresh ginger
- 1 handful of fresh coriander
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 unwaxed lime
Nutritional Information
Calories: 607
Protein: 40g
Carbs: 70g
Fat: 21g
Ingredients
- 4 skinless salmon fillets (Fish)
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 280g basmati rice
- 8 spring onion
- 320g mangetout
- 2 pak choi
- 16cm fresh ginger
- 1 handful of fresh coriander
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 unwaxed lime
Nutritional Information
Calories: 604
Protein: 40g
Carbs: 69g
Fat: 21g
Miso salmon with ginger greens
Our white miso brings a mellow umami to salmon, making it the perfect glaze for our grilled fillets. Served up with stir-fried spring onions, mangetout and pak choi – zhuzhed up with ginger, coriander and lime – and a pile of fluffy rice, it’s the savoury supper solution you’ve been searching for!
Cook time:
25 mins
Cuisine:
Japanese
Food group:
Fish
Allergens: Fish, Soya
Cooking Instructions
Before you start
- 1 baking tray
- 1 medium saucepan
- 1 large non stick frying pan
Get grilling
- Heat your grill to high.
- Put the salmon on a baking tray lined with foil, coat with the miso and spritz with cooking spray. Grill for 10-12 mins, until cooked through and flaking.
Cook the rice
- Meanwhile, cook the rice in boiling water for 10-12 mins, then drain.
Prep your veg
- At the same time, chop each spring onion into 4 pieces, and halve the mangetout lengthways.
- Trim and thinly slice the pak choi, then finely grate the ginger. Finely chop the coriander.
Bring the zing!
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the spring onions, mangetout, pak choi and ginger for 2-3 mins.
- Sprinkle in half the coriander and the tamari, then squeeze in the juice of half a lime (a whole lime for 4 portions – to taste) and stir well.
Plate up
- Cut any remaining lime into wedges.
- Divide the rice between plates, spoon over the veg and top with the salmon. Scatter over the remaining coriander, and serve with the lime wedges for squeezing.